The oven-baked new potatoes are a delicious and versatile side dish, perfect for accompanying both meat and fish dishes. Their crispy and golden exterior encases a soft and delicate heart, providing an irresistible combination of textures. These small potatoes, with their thin skin and sweet taste, lend themselves to numerous recipes, from the most traditional to the most creative: today I’ll show you one of the most classic ways to cook new potatoes, that is, baked with garlic and rosemary. I will immediately reveal the trick to get a perfect cook: boil them for about ten minutes with the peel before baking. This step speeds up the cooking of the new potatoes, making them uniform and soft inside. After boiling, simply season them with extra virgin olive oil, salt, pepper, and flavor them with fresh rosemary and a clove of garlic. To make them even more inviting, distribute some butter flakes on the surface: in the oven, it will melt, giving an irresistible golden finish. The recipe for oven-baked new potatoes is very simple and also quite quick, and it will come in handy on many occasions.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 179.99 (Kcal)
- Carbohydrates 26.35 (g) of which sugars 0.36 (g)
- Proteins 3.38 (g)
- Fat 7.34 (g) of which saturated 1.68 (g)of which unsaturated 0.49 (g)
- Fibers 2.38 (g)
- Sodium 146.17 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Oven-Baked New Potatoes
- 2.2 lbs new potatoes
- 1 clove garlic
- 1 sprig rosemary
- 3 tbsps extra virgin olive oil
- 3 pinches salt
- to taste pepper
- 0.35 oz butter (optional)
Tools
- 1 Pot
- 1 Baking Dish 11 inches diameter
- Parchment paper
How to Prepare Oven-Baked New Potatoes
New potatoes are usually cooked whole and with the skin: since it is very thin, it can be eaten easily and is also very good. For this reason, before cooking them, it is important to wash them thoroughly under running water, scrubbing them well with your hands (1). Naturally, if you prefer, you can peel them.
Bring a large amount of slightly salted water to a boil, and plunge the potatoes into it (2). Cook them for 8-10 minutes if you have left the skin on, 5-6 minutes if you have peeled them. Drain them and let them cool slightly so they can be handled. To season the new potatoes, you can use a bowl or do it directly in the baking dish you will use: line it with parchment paper and place the potatoes in it. Season them with 2-3 pinches of salt, 3 tablespoons of oil, and a good grind of pepper (3).
Mix them carefully using a spoon or your hands to distribute the seasoning evenly. Peel the garlic and cut it in half. Place it in the baking dish and also add the rosemary needles (4). Finally, to achieve a perfect golden finish, dot the surface with a few flakes of butter (5). Bake the new potatoes in a preheated oven at 392°F (convection) for about 30 minutes, until they are golden (6).
Serve the oven-baked new potatoes immediately as a side dish for roasts, scaloppine, steaks, stew, baked fish, and many other dishes.
Storage
Oven-baked new potatoes should be served immediately, but if they are left over, you can store them in the fridge for a day and briefly reheat them in the oven before consuming.
Tips and Variations
For this recipe, I used fresh new potatoes, but there are also pre-cooked ones available on the market—frozen or in the fridge section, steamed—which of course do not need to be pre-boiled.
FAQ (Frequently Asked Questions)
What can I use instead of butter?
Butter is not essential; it only serves to help with browning, so if you do not want or cannot use it, you can omit it.
